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Q&A

How to make a vegan cononut-milk based, simple (cookingless), coconut chutney?

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I desire to make a vegan, cookingless, coconut chutney as a dip for Dosa.

The coconut milk I have is regular coconut milk which is quite dilute, so I assume that the first thing I need is to thickening/graving it a bit without cooking somehow but I don't know of any efficient way to do that without cooking (without reducing the water content in the coconut milk by cooking).

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If you buy coconut milk without stabilizers (guar gum, locust bean gum are the most common types around me) you will discover that it separates into a high-fat cream and a relatively low-fat coconut water.

Pour out the coconut water and use for some other dish. Use the coconut cream in your chutney.

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